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Paleo Fish and Chips

<p>Crispy sea salt dusted sweet potato fries are paired with golden brown fish fillets for a paleo take on fish and chips. This humble cod steals the show after it is dredged in coconut flour and shreds, then pan fried to crunchy yet flaky perfection.</p>
4 Servings Recipe By

Ingredients

  • 2 medium Sweet Potato Strips
  • 1 teaspoon Sea Salt #1
  • 2 teaspoons Apple Cider Vinegar
  • 1 tablespoon Coconut Oil #1
  • 1 tablespoon Olive Oil
  • 1 pound Cod Fillet
  • 3 tablespoons Coconut Flour
  • 3/4 cups Coconut, Shredded, Unsweetened
  • 1 teaspoon Sea Salt #2
  • 1/2 teaspoons Garlic Powder
  • 3 individual Egg Yolk
  • 2 tablespoons Water
  • 6 tablespoons Coconut Oil #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 oz fish and 2 ounces chips
  • 565 Calories
  • 43g Total Fat
  • 32g Sat Fat
  • 0g Trans Fat
  • 187mg Cholesterol
  • 1033mg Sodium
  • 21g Total Carb
  • 6g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 23 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Toss sweet potato fries together with sea salt #1, apple cider vinegar, coconut oil #1 and olive oil.
  2. Spread evenly in a single layer on a non stick baking sheet.
  3. Bake 375 for 15 minutes.
  4. Move to the top rack of the oven and broil 1-2 minutes per side until browned and crispy.
  5. Cut cod into strips, 2 inches wide and 3-4 inches long.
  6. Mix coconut flour, shredded coconut, sea salt #2 and garlic powder together in a bowl.
  7. In another bowl beat together egg yolks and water.
  8. Heat half of coconut oil #2 in skillet over medium-high heat.
  9. Working in small batches dip cod fillets in egg yolk mixture and then dredge in flour mixture.
  10. Fry in skillet until golden brown and crispy.
  11. Change coconut oil after each fry batch to avoid burning the shredded coconut.
  12. Drain over a wire rack.
  13. Serve immediately with sweet potato fries.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Toss sweet potato fries together with sea salt #1, apple cider vinegar, coconut oil #1 and olive oil.
  2. Spread evenly in a single layer on a non stick baking sheet.
  3. Flash freeze 2 hours.
  4. Divide between half the allocated gallon freezer bags, label and freeze.
  5. Cut cod into strips, 2 inches wide and 3-4 inches long.
  6. Mix coconut flour, shredded coconut, sea salt #2 and garlic powder together in a bowl.
  7. In another bowl beat together egg yolks and water.
  8. Heat 3 Tablespoons of coconut oil #2 in skillet over medium-high heat.
  9. Working in small batches, dip cod fillets in egg yolk mixture and then dredge in flour mixture.
  10. Fry in skillet until golden brown and crispy.
  11. Change coconut oil after each fry batch to avoid burning the shredded coconut.
  12. Drain over a wire rack and cool completely.
  13. Flash freeze 2 hours.
  14. Divide between remaining gallon freezer bags, seal bag and place inside the freezer bags with the sweet potatoes.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Place frozen fish and chips evenly in a single layer on a non stick baking sheet.
  3. Bake at 375 for 15 minutes.
  4. Remove cod from oven. Place baking sheet on the top rack and broil sweet potatoes for 1-2 minutes on each side until browned and crispy.

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